Allergy Associates of La Crosse / Recipes / Chickpeas with Leeks and Lemon

Chickpeas with Leeks and Lemon

Serving size: 4 servings


  • 2-4 Tbsp. olive oil
  • 1 twig rosemary, fresh
  • 2 cups chickpeas, cooked
  • Sea salt and black pepper
  • 1 clove garlic
  • Salt, to taste
  • 1/2 lemon, zest & 1 Tbsp. lemon juice
  • 4 leeks, cleaned & diced in rounds


  1. Heat olive oil, garlic and rosemary in a large skillet over medium heat. Remove rosemary twig and set aside once garlic and rosemary turn fragrant.
  2. Add diced leeks and a pinch of salt to the garlic mixture. Cook and stir often until leeks are soft, about 5-8 minutes. Add the cooked chickpea and mix well, cooking an additional 5 minutes. Chickpeas should have a slightly darker color.
  3. Using a zester, zest half a lemon. Add to the pan along with 1 tablespoon of lemon juice. Mix well and taste test. Adjust seasonings as needed and return rosemary twig to the pan. Enjoy warm or at room temperature.

Nutrition per serving: 250 calories, 34 g carbohydrates, 8 g fat, 7 g fiber, 8 g protein, 190 mg sodium, 5 g sugar.

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